Stuffed Pork Chops with Fixings is a hearty meal
When it comes to a hearty meal, it doesn’t get much better than Stuffed Pork Chops with Fixings. Especially if those fixings are roasted carrots and twice baked potatoes.
Preheat the oven to 350 degrees.
Take two 1 1/2-inch thick boneless pork chops and season on both sides with onion powder, garlic salt, paprika and fresh ground Kosher salt. Set chops aside for about an hour as you prepare the rest of the meal.
Next prepare your stuffing mixture. Mix together 2 cooked sausage patties (finely chopping), 1/4 cup dried homemade bread crumbs (can use bought if you prefer), 1/4 teaspoon celery seed, 2 teaspoons dehydrated onions, 1 tablespoon dried parsley, 1/4 cup shredded pizza blend cheese, and 1/2 cup mayonnaise. When the mixture is combined completely, set aside.
Stuff the pork chops carefully as not to overdo
After the chops have rested, cut each one down the middle like you would a baked potato. Be sure not to cut all the way through. Next cut a pocket on each side of the chop to expand it further. Now you can stuff the two side pockets, as well as the main pocket.
If you like, you can put a dash of olive oil in a hot skillet and brown the chops on the bottom and sides. You have to be extra careful when browning the sides not to lose any of the filling mixture.
Place the chops on a baking dish, cover with foil and bake 40 minutes. Uncover and test the meat for doneness. Cook, uncovered, for 5 to 10 minutes depending on how you like your chops cooked.
You can place your carrots and potatoes in the oven when you put the chops in.
Stuffed Pork Chop sliced and ready to eat
For roasted carrots, put 6 carrots in a baking dish. Mix together 1 teaspoon olive oil, 1 tablespoon butter and 2 tablespoons balsamic vinegar. Pour over carrots and roast until tender.
Once you have baked your 2 potatoes, cut in half and remove the potato being careful not to tear the skins. Put the empty skins in the oven for a few minutes to crisp them. Combine the potatoes with 1/4 cup grated Parmesan cheese, 3 tablespoons melted butter, 3/4 cup milk, 2 tablespoons mayonnaise, 2 tablespoons sour cream, 2 teaspoons fresh ground Kosher salt, and 1/4 teaspoon fresh ground black pepper. Mix items well and put back into the skins. Place newly stuffed potatoes in the 350 degree oven for 15 to 20 minutes.
The Stuffed Pork Chops with Fixings (twice stuffed baked potatoes and roasted carrots) should all be done about the same time. This is a delicious meal that will have your taste buds savoring every morsel.
Do you enjoy Stuffed Pork Chops with Fixings? If so, how do you prepare your pork chops? Do you have a special stuffing mixture? If you give this a try, be sure to stop back by and let me know how it turned out.
Cucina Felice!
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Cook time:
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Serves: 2 servings
- 2 (1½-inch) boneless pork chops
- Onion powder, to taste
- Garlic salt, to taste
- Paprika, to taste
- Fresh ground Kosher salt, to taste
- STUFFING MIXTURE
- 2 Cooked sausage patties (finely chopped)
- ¼ Cup dried homemade (or bought) bread crumbs
- ¼ Teaspoon celery seed
- 2 Teaspoons dehydrated onions
- 1 Tablespoon dried parsley
- ¼ Cup shredded pizza blend cheese
- ½ Cup mayonnaise
- ROASTED CARROTS
- 6 Carrots
- 1 Teaspoon olive oil
- 1 Tablespoon butter
- 2 Tablespoons balsamic vinegar
- TWICE STUFFED BAKED POTATOES
- 2 Potatoes
- ¼ Cup Parmesan cheese
- 3 Tablespoon butter, melted
- ¾ Cup milk
- 2 Tablespoons mayonnaise
- 2 Tablespoons sour cream
- 2 Teaspoons fresh ground Kosher sale
- ¼ Teaspoon fresh ground black pepper
- Preheat the oven to 350 degrees.
- Take two 1½-inch thick boneless pork chops and season on both sides with onion powder, garlic salt, paprika and fresh ground Kosher salt. Set chops aside for about an hour as you prepare the rest of the meal.
- Next prepare your stuffing mixture. Mix together 2 cooked sausage patties (finely chopped), ¼ cup dried homemade bread crumbs (can use bought if you prefer), ¼ teaspoon celery seed, 2 teaspoons dehydrated onions, 1 tablespoon dried parsley, ¼ cup shredded pizza blend cheese, and ½ cup mayonnaise. When the mixture is combined completely, set aside.
- After the chops have rested, cut each one down the middle like you would a baked potato. Be sure not to cut all the way through. Next cut a pocket on each side of the chop to expand it further. Now you can stuff the two side pockets, as well as the main pocket.
- If you like, you can put a dash of olive oil in a hot skillet and brown the chops on the bottom and sides. You have to be extra careful when browning the sides not to lose any of the filling mixture.
- Place the chops on a baking dish, cover with foil and bake 40 minutes. Uncover and test the meat for doneness. Cook, uncovered, for 5 to 10 minutes depending on how you like your chops cooked.
- You can place your carrots and potatoes in the oven when you put the chops in.
- For roasted carrots, put 6 carrots in a baking dish. Mix together 1 teaspoon olive oil, 1 tablespoon butter and 2 tablespoons balsamic vinegar. Pour over carrots and roast until tender.
- Once you have baked your 2 potatoes, cut in half and remove the potato being careful not to tear the skins. Put the empty skins in the oven for a few minutes to crisp them. Combine the potatoes with ¼ cup grated Parmesan cheese, 3 tablespoons melted butter, ¾ cup milk, 2 tablespoons mayonnaise, 2 tablespoons sour cream, 2 teaspoons fresh ground Kosher salt, and ¼ teaspoon fresh ground black pepper. Mix items well and put back into the skins. Place newly stuffed potatoes in the 350 degree oven for 15 to 20 minutes.
